Sunday, November 14, 2010

My mind is so full these days, it feels as cluttered as an Escher drawing. I need simple food which I can cook and eat with minimal fuss that leaves me recharged and not feeling the least bit deprived. Carbs and fried food, preferably together, are always the answer for me. Not healthy, you say? I hear you. But this classic Latin combo of twice-fried green plantain rounds with a side of shrieking garlic and lime dipping sauce is far less damning than indiscriminate and desperate fingers in the candy dish.

Plantains (Musa paradisiacal), like other fruit of the banana family, are loaded with fiber, potassium, and other nutrients. In their unripe green state, they are far less naturally sugared up than when yellowing and covered in black bruises (although this metamorphosis creates its own culinary delights; see maduros link below).

Despite the indulgence, this dense, savory snack fills you up fast on just a few pieces. Now, if only I could empty my mind just as quickly. ~

Tostones - A generic, historic recipe which I learned from Latin women in my neighborhood when I was growing up.

If you are being careful about your fat intake, my take on the recipe uses a fraction of the oil of the deep-frying method. If you want to avoid it entirely, this recipe from Pioneer Thinking looks very promising.

Serves 2 - 3.

Ingredients

1 large very green unripe plantainOlive oilSea or flaked salt, if not pairing with mojo sauce

Pour just enough oil into a large skillet to easily cover the bottom by gentle swirling. Heat the oil on a medium-low burner for a few seconds until it thins. Add plantain pieces, leaving space between them. Shallow fry the pieces for approximately 2 minutes on each side; they will be pale golden. Do not let them brown. Turn off burner. Transfer pieces to a cutting board lined with 2 sheets of paper towels. Place another 2 sheets of paper towels on top of the pieces. With the flat bottom of a heavy glass or jar, press evenly on each piece until it flattens to half its height. Peel off paper towels. If the pieces stick to the bottom paper towels, gently lift them off with a fork. Reheat oil in skillet to medium. Arrange pieces in hot oil and fry them to a golden brown (about 2 minutes each side). Since the pieces will be larger than the originals, you will have to fry two batches. If you find the second batch is a little dry, drizzle in a minimal amount of additional oil. Serve immediately while still hot, either salted or with mojo sauce for dipping.

Whir all ingredients in a food processor until smooth. Pour into small bowl to serve.

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This is my contribution to Weekend Herb Blogging #259, which I am hosting. I will have the round-up online tomorrow evening, Monday, November 15, New York time. Thanks to all who have participated. There are a number of posts which I received today; I will acknowledge them tonight before I turn in. Thanks are always in order, too, for Haalo of Cook Almost Anything at Least Once for continuing to champion the WHB cause started by Kalyn of Kalyn's Kitchen, the creator of the event.

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I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.